Robert Moss is in the middle of compiling and ranking a list of his Top 50 Southern BBQ Joints for Southern Living magazine and in the first half of this podcast episode, he gets tips from Washington Post food writer on a couple of questions he is working through: 1) How do you handle a situation like Scott’s Bar-B-Que in Hemingway and Rodney Scott’s BBQ in Charleston? and 2) Do you judge a restaurant based on the whole experience, just the meats, or everything on the plate? And what about dessert?

Moss also tells Tim and co-host Hanna Raskin why he is ranking the top 10 restaurants in this year’s version of the list.